Dolma (stuffed peppers)
From: Just For Starters
Printer friendly version
- Prep time:
- Cook time:
- Serves:
David Allamouti's recipe for peppers stuffed with spiced lamb and rice mixture makes a tasty, Mediterranean-style starter
Similar recipes
Related Videos
Ingredients
Method
1. Preheat the oven to 180°C/gas 4. Heat the oil in a large frying pan. Fry the onion and garlic for 5 minutes until softened and fragrant.2. Add the meat, mixing well. Sprinkle over the turmeric and cinnamon. Season with salt and freshly ground pepper. Mix well and fry until the meat is browned on all sides.
3. Mix in the diced tomatoes, cooked rice, tomato puree and parsley. Cook for a further 2-3 minutes, then set aside.
4. Slice the top off each of the peppers and reserve them for use as lids. De-seed each pepper. Stuff each pepper with the mince mixture. Top each pepper with a reserved pepper lid.
5. Place the peppers in a baking tray. Pour over 300ml of hot water.
6. Bake the peppers in the oven for 1 hour until tender, basting now and then. Serve warm from the oven.
Comments & Ratings
You need to be logged in to comment or rate this recipe
Register
Latest Comment
Hi Chloe, use HOT (boiling) water because it would otherwise take too long to heat up inside the oven. Cooking would take too long. You can put "open" water in an oven. Good luck with the recipe..if not there is always pot noodle...Ugh!!!!
Why do you pour hot water over the peppers while they are in the baking tray? Isn't the tray going in the oven? Can you put water open like that in the oven?